Sweet Potato Crusted, Sausage “Quiche” Casserole (Paleo, Low-fodmap) Print 26 LikeDislike By Rebecca Slater I had never been a fan of quiche in the past, but with a new mission to catch up on all my egg eating, I got creative and reclaimed quiche as my own. Having had success using sweet potato rounds as sandwich and burger buns, I thought to try them as a “crust” for this quiche. My favorite meat to pair with eggs is sausage, and my favorite vegetable to eat with sausage is bell pepper. And that, my friends, is how this paleo, AIP, low-carb, low fodmap dish was born.Update: since I’ve submitted this recipe, Monash University has retested sweet potato and deemed it a moderate FODMaP and to eat limited quantities. I recommend eating this in small portions
Amy November 18, 2017 at 5:43 pmI used ground turkey sausage and added some mushrooms. It was a hit. Love the sweet potato crust. Reply ↓
SlaterR Post authorAugust 1, 2019 at 4:34 pmI do not typically peel the sweet potato, but I don’t see why you couldn’t. Reply ↓
Amanda Myer November 9, 2015 at 2:49 pmLooks delish! Question…when do you add the thyme/ rosemary? Reply ↓
SlaterR Post authorAugust 1, 2019 at 4:35 pmThe thyme and rosemary should be added into the egg mixture. Reply ↓
Anne G. January 28, 2015 at 12:34 pmCROWD PLEASER ALERT!I made this for a group and it was a huge hit. I made the sweet potato slices really thin, and it just melted sweetness throughout the whole dish. I also didn’t have coconut milk open, so I used unsweetened almond milk, which worked well and remained neutral. The cheesy, sausagy goodness felt like such an indulgence, yet the meal left us feeling energized, not weighed down. Reply ↓
lowfodmapliving January 28, 2015 at 11:47 pmAnne,Hooray! I’m so glad you and your crowd loved it! Was anyone at the table on an alternative diet or with dietary restrictions? Thank you for sharing about the almond milk working out. I’m sure it made the dish a bit lighter as well. I’ll have to try that! And, I’m with you; I just love how the sweet potato is so creamy and indulgent tasting. Thanks for sharing!-Rebecca Reply ↓
Deb January 23, 2015 at 7:34 pmThis quiche is absolutely delicious. It tastes even better than a normal quiche as the crust pairs especially well with the quiche. (I do admittedly love sweet potatoes!) I found this quite filling, and it is sure to please even the most picky brunch eaters. This will be a go to recipe for me whenever I’m serving anyone that is allergic to eggs and/or gluten. Thank you for sharing this! Reply ↓
lowfodmapliving January 23, 2015 at 11:52 pmDeb,I couldn’t agree more! I’m also a huge sweet potato fan. Thank you for your comment!-Rebecca Reply ↓
Erin January 23, 2015 at 2:38 pmBeing gluten free, it is hard to find a quiche recipe that is as satisfying as the original. This one hits the mark on all accounts. The sweet potato pairs perfectly with the sausage and bell peppers and you leave the meal feeling satisfied yet not “heavy”. This is definitely a recipe I will be making many more times, and will be recommending to others. Reply ↓
lowfodmapliving January 23, 2015 at 3:25 pmErin,I’m so glad you enjoyed it! Thanks for your feedback 🙂-Rebecca Reply ↓
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